Gluten Free Chicken and Dumplings
This gluten free chicken and dumplings is so warming and the best meal on a cold night. Packed with chicken, veggies, fresh herbs and dumplings!
Ingredients
- 2 tablespoons avocado oil
- 4 bone in, skin on chicken thighs
- 1 onion finely diced (about 2 cups)
- 3 carrots sliced into rounds (about 1 1/4 cups)
- 3 celery stalks finely diced (about 1 cup)
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 bay leaf
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 cup canned coconut milk
- 2 tablespoons tapioca starch
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
For the Dumplings:
- 1 1/2 cups gluten-free all-purpose flour I like Bob's Red Mill 1 to 1
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter melted (or vegan butter)
- 1 1/2 cups canned coconut milk
Instructions
- Season the chicken with salt and pepper on both sides and if you have kitchen twine, tie the parsley, thyme and bay leaf together in a bundle.
- In a large pot or Dutch oven, heat oil over medium-high heat. Brown the chicken thighs on both sides until golden and remove from the pot and set aside. Add diced onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the chicken back in the pot with the juices. Then add the chicken broth and bundle of herbs. Bring to a simmer and let it cook for 20-25 minutes until the chicken is cooked through.
- Remove the herbs and the chicken with tongs. Remove the skin from the chicken and the bones and discard. Cut the chicken into chunks and add back into the pot. In a small bowl, combine the 1 cup of coconut milk with 2 tablespoons tapioca starch and whisk until combined. Add into the soup and stir until slightly thickened.
- Taste and adjust seasoning.
- Now make the dumplings. In a medium-sized mixing bowl, whisk together the flour, baking powder, melted butter, coconut milk and salt.
- Using a small cookie scoop or just a tablespoon, drop spoonfuls of the dumpling batter onto the simmering chicken soup. Cover the pot with a lid and let it cook for 15-20 minutes, or until the dumplings are cooked through and float to the top.
- Ladle into bowl and top garnish with fresh parsley on top, enjoy!